Quick & Easy Emergency Chocolate Cake with Peanut Butter Frosting

Imagine this.  You're at home, craving chocolate cake and you discover you are out of eggs and oil.  Noooooo!  How are you going to make a cake?  Aha!  This is the PERFECT moist and delicious "emergency" chocolate cake that's super easy to throw together and bake.  Top it with a dusting of powdered sugar or, better yet, whip up a rich and delicious peanut butter frosting.

Craving is cured.

I will say - even if you have eggs and oil in the house, this is such a delicious cake recipe, it's worth making.

While taking these photos I had supervision, of course, from two cute large-eared guys who thought the cake smelled amazing!

I was picking up my things and brought the cake pan in first.  I heard my husband ask from outside "are you done?"  I thought he was asking because he needed help.  Hmmmm....nope.  Here's why he was asking.......

So he could eat the "prop".  My I-don't-like-chocolate husband ate almost the entire piece.  And with a mouthful of goodness proclaimed "boy that's good".

It's also the perfect cake for a child to make who enjoys baking - no eggs to worry about cracking.

Quick & Easy Emergency Chocolate Cake with Peanut Butter Frosting
makes 1- 8" square cake
source:  cake recipe from America's Test Kitchen

2 cups all-purpose flour
1 cup granulated sugar
1/4 cup cocoa powder {regular or dutch-processed}
2 teaspoons baking soda
1 cup mayonnaise
1 cup water
1 teaspoon vanilla extract

1 cup confectioner's sugar
1 cup creamy peanut butter
5 Tablespoons unsalted butter, brought to room temp.
3/4 teaspoon Vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream

To make the cake:
Preheat the oven to 350 degrees Fahrenheit.  Lightly coat an 8" square pan with vegetable oil or spray.

In a large bowl, whisk together the flour, sugar, cocoa and baking soda.  In a separate medium bowl, whisk together the mayonnaise, water and vanilla.  Stir the mayonnaise mixture into the flour mixture until combined.

Scrape the batter into the prepared pan and smooth the top.  Bake 32-37 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.

Let the cake cool on a cooling rack 1-2 hours before frosting.

To make the frosting:
In the bowl of an electric mixer, place the sugar, peanut butter, butter, vanilla and salt and mix with paddle attachment on medium-low speed.  Once the mixture is creamy, turn off the mixer, scrape down the sides, and mix on medium for a few seconds more.  Turn mixer off again, scrape down the sides and add cream.  Mix on low until cream is mixed in then on high until mixture is light and smooth.

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